Sr Director Executive Chef

Overview

Community First Solutions is seeking a Sr. Director & Executive Chef to be responsible for overseeing menu development and “best in class” hospitality focused day-to-day food service operations for all five Community First Solutions Health Services communities located in Hamilton, Mason and Beavercreek, OH.

Hospitality focused dining services sets Community First Solutions apart and is a sales & satisfaction value to all customers and stakeholders. Our 100% scratch kitchen reduces food waste using multifaceted approaches which are developed and driven by the Sr. Director Executive Chef in concert with AVP of Culinary.

What We're Looking For...

The ideal candidate for this position acts as a brand representative both internally and externally by reinforcing the Community First mission. The ability to manage client and community relations and effective communication skills are critical. This leader will have direct oversight of the daily operations of the kitchen, menu’s, inventory, ordering and receiving, and training of the kitchen staff. Oversee front of house staff, developing and implementing standards of exceptional service and hospitality, train staff to provide outstanding service. Effective management of people as reflected in turnover and employee relations, exceeding customer expectations, and controlling costs are primary to achieving success in this position.

PAY...

Up to $110,000.00/year, depending on professional experience

PERKS & BENFITS...

• Competitive medical, dental & vision insurance
• 401(k) with employer match
• Employee discounts
• Continuing Education
  
  

About Community First Solutions...

We are proud to offer our community a network of consistently top-rated healthcare and community based services mainly in the Cincinnati area provided by compassionate, dedicated employees who are committed to making a difference in the lives of the clients we serve. Our employees make an impact on the lives of the residents and clients we serve EVERY single day. We are proud of our team and work hard to be a place they are proud to work. Our culture embraces innovation, supports professional development and fosters collaboration and connectivity between teams.

Responsibilities

Guiding Values of Leading the CFS Culinary Department:

• Provide exceptional Quality & Create an amazing experience
• Create and maintain a budget that leads the industry balancing quality and efficiency
• Regulatory Compliance
• Collaboration within the broader leadership to ensure Clinical Quality Measures continuously improve
  
  

Leadership & Operations

• Ensures daily operations are maintained as scheduled. Maintains all records, processes and documentation as required.
• Create company-wide master menus and develop standard recipes and techniques for food preparation and presentation to assure consistently high quality and to minimize food costs.
• Owns and fosters effective communication at all levels of the organization.
• Maintains the culinary budget through process efficiencies and quality improvement programs related to menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and waste reduction.
• Must have leadership skills to set goals and provide regular performance feedback utilizing all resources available to include work-with observations and established performance management process and tools.
• Continuously development of team & focus on a culture of innovation and commitment to our residents and team.
• Operates the department in accordance with the approved budget, while providing the maximum value for the dollars spent. Includes working closely with the accounting department.
• Work in concert with AVP of Culinary to lead all initiatives and support production operations, menu planning, and dining room operations.
• Develop all menus, with input from clinical nutrition team, across all nursing communities and residents to optimize quality and expense control.
• Fosters strong inter-departmental relations and integrate the Culinary Department with all other departments of Community First Solutions including home delivered meals staff, transportation staff, nursing and health services staff, maintenance, human resources, accounting, etc.
• Stays abreast of changes in sanitation and kitchen regulatory requirements, communicates, and oversees these in all facilities.
• Recommends facility needs to AVP of Culinary for consideration in future budgets.
• Maintains facilities in a constant state of compliance for annual and unscheduled surveys by regulating agencies.
• Incorporate current evidence-based research into practice.
• Manage catering and special events/requests.
  
  

Hospitality & Resident Experience

• Foster a culture of hospitality and service excellence that aligns with the organization’s mission and values - exceeding expectations of those we serve.
• Integration of Resident Lifestyle & Sales Dept. with Culinary standardization (across all campuses)
  
  

Fiscal Performance & Budget Management

• Develop and oversee budgets, financial forecasts, and cost-containment strategies to ensure fiscal responsibility and sustainability.
• Establish controls to minimize waste both in kitchen and front of the house.
• Monitor key performance indicators (KPIs), labor and financial metrics to drive decision-making and operational efficiencies.
• Identify revenue growth opportunities, including service line expansion and partnerships.
  
  

Employee Engagement & Talent Development

• Live our Always Behaviors each and every day and ensure your team embraces and they are alive and present on each campus.
• Implement initiatives to enhance employee retention, satisfaction, and workplace culture.
• Responsible for managing or directing multiple service direct reports, and must have experience managing schedules for optimal service performance.
• Works closely with Human Resources, to recruit, hire, train, coach and counsel management staff and front-line personnel to provide ongoing support and development.
• Drives employee culture, engagement, and safety, and all key initiatives relating to these core values to provide a positive collaborative environment.
• Maintain knowledge and train staff of all menu items, preparation methods, cook times, ingredients, portion sizes, garnishes, presentations and costs.
• Operates the department in accordance with Human Resource policies and procedures including working closely with HR Business Partners for performance and other staff issues. Including holding staff to consistent high standards.
• Train/cross train employees and determine additional training needs.
• Extensively train and strictly enforce uniform guidelines and hygiene and grooming standards.
• Promotes the professional growth and development of the entire team including participation in engagement and cultural initiatives.
• Primary hospitality responsibility for the service and cooking staff. This includes teaching proper resident hospitality and customer service, and developing lead staff to manage operations in the absence of the Site Manager.
  
  

Regulatory Compliance & Risk Management

• Ensure all campuses comply with federal, state, and local regulations related to healthcare, senior living, and operational safety.
• Directs and conducts safety, sanitation, and maintenance programs
  
  

Stakeholder & Community Relations

• Ensures that the food offered to the clients, residents, patients, etc. is of superior quality. Understanding of food preferences and unique needs of older adults and skilled nursing patients.
• Maintains excellent relationships with clients, residents, and patients, as well as other departments within the healthcare facilities.
• Stays abreast of local communities’ trends in employment, and competition. Communicates observations/recommendations to AVP of Culinary.
• Participate in community outreach, marketing, and recruiting events.
• All other duties as assigned and/or appropriate to the position.
  
  

Qualifications

Education: Required; High School Degree or equivalent. Technical, Trade or Vocational School Degree; Associate or Bachelor’s in Culinary Arts is preferred.

Licensing/Registration/Certification: Active Driver’s License and the ability to maintain active auto insurance is required. Preferred: Certified Executive Chef or Certified Chef De Cuisine (ACF Designation), HACCP Certified Trainer. Certified Dietary Manager (CDM) preferred. ServSafe certification preferred

Experience: At least four years of basic management experience/four years of functional experience. Management and functional experience can be concurrent. Experience training and leading a culinary staff and experience with menu development, cost containment, food and labor costs. Experience working with clinical dietician, preferred.

Skills, Knowledge, And Abilities

• Possess strong interpersonal skills to effectively communicate with staff, coworkers, members, residents, and general public.
• Knowledge of minimal waste menu development and ordering.
• Proficiency in Email, Microsoft Office including Word, Excel and Outlook.
• Excellent problem-solving ability.
• Excellent verbal and written communication skills.
• Possess self-motivational skills and hands-on management approach.
• Possess impeccable service standards and attention to detail.
• Possess strong skills in organization and efficiency.
• Possess Math ability (add, subtract, multiple, and divide) to project budgets and assess labor needs.